Rhubarb Streusel Muffins

Wednesday, October 21, 2015


Streusel Ingredients:
1/4 cup all-purpose flour
1/4 cup white whole wheat flour
1 tablespoon granulated sugar
3 tablespoons light or dark brown sugar
1/4 teaspoon ground cinnamon
Pinch of nutmeg
Pinch of salt
3 tablespoons unsalted butter, melted

Muffin Ingredients:
1 large egg
1/4 cup light or dark brown sugar
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted and cooled to lukewarm
3/4 cup sour cream
1 cup white whole wheat flour
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb, in 1/2-in pieces

Preheat oven to 375 degrees F.  Butter 12 muffin cups.

Streusel:  In a small dish, stir together flours, sugars, spices, and salt.  Cut in butter until crumbly.  Set aside.

Muffins:  Whisk egg in the bottom of a large bowl with both sugars.  Whisk in butter, then sour cream.  In a separate bowl, mix together flours, baking powder and baking soda and stir them into the sour cream mixtue, mixing until just combined and still a bit lumpy.  Fold in rhubarb and 1/3 of the streusel mixture.

Divide batter among prepared muffin cups.  Sprinkle each muffin with remaining streusel, then use a spoon to gently press the crumbs into the batter so that they adhere.  Bake for 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.  Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin and cool them completely.


Apple Rhubarb Crisp

Wednesday, October 21, 2015

Adapted from:  Animal Vegetable Miracle

Go Back


egg noodles chilies remoulade Jerusalem artichoke vegetarian Spinach cheese asparagus conserve sausage cantaloupe beef celebration pineapple maple tenderloin rhubarb chipotle panzanella Salad carrot top shelling gratin cockaigne shallots Squash cornmeal yogurt autumn cucumber Cider spring Shitake Mushrooms daisy wrap gouda hazelnuts chili peppers bruschetta barley absinthe pecan carrot tops almond milk basil strawberry dill gazpacho verde frittata pudding fennel seeds muffins artichoke nectarine kalamata Swiss Chard kirsch beets Chevre Poblano Chili Butternut bean bbq pork peppers strawberries onions bread pudding currants jack cheese chorizo Farmers' Market Spread flank beet walnuts bulgar tomato corn pie imam crisp leeks tart sherry Side reggiano syrup plum tomatoes chimichurri vegetable sweet Tomatoes pine nuts paste cream couscous fennel vinaigrette goat Cheese stuffing potatoes meatballs baguette kohlrabi sweet potato cake fennel bulb collins rouille tomatoe apples jack peas anchovy Red Onion strata plums gin buckwheat shiitake plum fraiche carrot fronds bloody mary celeriac mushroom Salsa Cranberry Beans coriander pepper arugula lemon grass pickled habanero zucchini gruyere okra garlic anise watercress fondue Soup green beans pecans pumpkin fritter steak blue cheese coeur heavy whipping cream butter coeur a la creme cauliflower tomato juice sour cream chicken dinner salad biscuits Beans swiss radish pesto mustard greens bayeldi tostadas Drinks onion white beans dijon latkes slaw kluski sesame Kale casserole turnip polenta prosciutto bosc melon shrunken heads bulgar wheat honey cilantro egg knots sandwiches carrots blueberry chimmichurri buttermilk creme oats peach Corn feta ramps roasted capers chives snow peas baby bok choy Vegan fritters Tomatillos pork chop bok choy celery root mushrooms coconut milk gorgonzola spiced winter squash Leek cointreau beer curry wheat flour jam chili tomato cranberry Eggplant wasabi spelt cream cheese flank steak crepes radishes turnips pie dilly sunchokes shitake yellow onion parmigiano parmesan thai Rice wine vinegar caesar Greens tortillas pears sour hickory olives sandwich Potato Bread sauce Dressing vanilla wafers maple syrup chicken beet greens lettuce tuscan pancake poblano chocolate mint chiles scapes Recipes walnut oil Apple berry celery hearts pasta brown sugar compote almonds scallions bell pepper bacon eggs green pepper